Cooking Index - Cooking Recipes & IdeasBaghare Baigan - Spiced Eggplant - S. India Recipe - Cooking Index

Baghare Baigan - Spiced Eggplant - S. India

Cuisine: Indian
Courses: Dressings, Starters and appetizers
Serves: 1 people

Recipe Ingredients

2 cups 125g / 4.4ozOnions (medium)
3/4 teaspoon 3.8mlCoriander seeds
1 1/2 teaspoons 7.5mlSesame seeds
2 teaspoons 10mlDry coconut
1 1/4 teaspoons 6.3mlFenugreek seeds
4   Eggplants - wash and dry
3/4 cup 177mlOil
1/2 teaspoon 2.5mlMustard seeds
8   Curry leaves
1   piece ginger root - crushed
3   Garlic cloves - crushed
1/2 teaspoon 2.5mlGround turmeric
1 teaspoon 5mlChili powder
1 teaspoon 5mlSalt
1/2 cup 118mlTamarind juice
1 tablespoon 15mlCoriander leaves - chopped
1 teaspoon 5mlMint leaves - chopped
1   With hyderabadi biriyani - see recipe

Recipe Instructions

Place onions directly on open flame or under a very hot broiler, with skins still on , to roast them. Turn them often. As soon as skins have turn black, remove form fire and peel. Grind onions with coriander, 1 teaspoon cumin, sesame seeds, coconut and 3/4 teaspoon fenugreek; put aside. Make tow cuts in eggplant crosswise from top to about 3/4 of the way down toward the stalk. without cutting through. Heat oil in large skillet and fry eggplant until browned and tender.

Drain and set aside. In same oil add remaining cumin, fenugreek, mustard and curry leaves and as soon as mustard sputters add ginger, garlic, turmeric, chili and salt; stir- fry 30 seconds. Add ground paste and continue to stir-fry for 3-4 minutes until oil floats to top. Add tamarind juice, sir, and after minute add fried eggplant and gently sir to coat eggplant with spices. Cover and cook on medium heat for about 10-15 minutes. Garnish with coriander and mint. Serve with Hyderabadi Biriyani.

Indian Regional Cooking by Sumana Ray


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